Fig… and sausage? Figs in a sausage salad? Yeap. And it is sooooooooooo good. Savory, flavourful sausage tastes oh-so-good when paired with the sweetness of figs and a punch of balsamic and feta.
One of the great things about being a food blogger is that I get to try food well before the occasion / special day. Then I get to eat it all over again on the day, but with no stress whatsoever as I know what I am doing then.
So I was rather excited when the debbie&andrew’s team asked me to try out their sausages along with one of their Mother’s Day recipes. Oh yes, oh yes, yes oh yes.
Hardcore carnivore (aka Freddy), muttering under his breath about not wanting any sausages that he hadn’t made himself, grumpily went off to get me a few packs of their sausages so I could make a sausage salad. He was just as grumpy as he had to fry them and dish them up.
And then, he took a bite of my Fig and Sausage Salad…
He declared: ‘Their sausages are perfect.’
Why I Love debbie&andrew sausages for Fig and Sausage Salad
For example, their Harrogate sausages have a seriously high meat content (97%) — very important for hardcore carnivores — and are packed full of flavour. Genuinely lovely things. And of course the children too loved them. So that sorts out what to feed the hordes coming in half term. Especially as their premium sausages are wheat, gluten and dairy free – so no problem about the gluten-intolerant friend coming over.
Plus they have the red tractor kitemark, I don’t have any welfare issues on my conscience so can eat them guilt-free. Which is why pack number two (after having used pack number one for the family in general) was quietly eaten by me for lunch, when everyone was out.
Please do pop over to the debbie&andrew’s website and check out more of their range. I am thinking that you might be tempted by their caramelised red onion sausages, curried chicken and mango sausages and their beef, green chilli and lime meatballs. I know I am.
In the meantime here is how to make a rather gorgeous Fig and Sausage Salad, made with their perfect pork sausages. Perfect really for Mother’s Day.
What’s in Fig and Sausage Salad
In addition to the obvious (figs and sausages), this delightful fig salad contains:
How to Make Fig and Sausage Salad
Note: If you don’t have access to debbie&andrew sausages, use another high-quality pork sausage for this fig salad.
Step 1. Preheat your oven to fan-assisted 160C / 180C / 350F / gas 4.
Step 3. Bake for 20 minutes until they are soft and starting to caramelise around the edges.
Step 4. Chop the debbie&andrew’s Perfect Pork sausages into thick slices on the diagonal and fry over a medium heat until cooked through. Set aside.
Step 5. Assemble your salad by layering salad leaves, red onion, sausages and figs. Season with salt and pepper. Finish with a generous drizzle of olive oil, balsamic glaze and crumbled feta.
What to Serve with Fig Salad
Crusty bread pairs perfectly with this fig salad with sausages. You could even try something like one of my Instant Pot Rice recipes.
Thank you for reading my Fig and Sausage Salad recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
Here is how to make fig salad. Please do try it and if you do make it then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook
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Fig and Sausage Salad
- 2 red onions peeled and quartered
- Olive oil
- Freshly ground black pepper
- 1 pack of debbie&andrew’s Perfect Pork sausages
- 8 figs quartered
- 200 g (7oz) bag mixed leaf salad
- Balsamic glaze
- 200 g (7oz) feta
- Preheat your oven to fan-assisted 160C / 180C / 350F / gas 4.
- Place onions in a roasting tray and drizzle on the oil and season with salt and pepper.
- Bake for 20 minutes until they are soft and starting to caramelise around the edges.
- Chop the debbie&andrew’s Perfect Pork sausages into thick slices on the diagonal and fry over a medium heat until cooked through. Set aside.
- Assemble your salad by layering salad leaves, red onion, sausages and figs. Season with salt and pepper. Finish with a generous drizzle of olive oil, balsamic glaze and crumbled feta.
- Serves 4 along with some crusty bread